Karla Cortes

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Karla Cortes

Strawberry Atole Empanadas

Name: Strawberry Atole Empanadas
Prep time: 90 min
Cook time: 90 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 kilos flour; 3/4 kilos vegetable shortening; 1 liter beer; 4 envelopes cornstarch, strawberry flavor; 2 liters milk; 1 branch cinnamon; 1/4 kilos sugar; sugar, and cinnamon powder to roll

1h 30 mins

Low

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Karla Cortes

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Rich homemade empanadas, ideal for those rainy days, you can accompany them with a rich hot chocolate.

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Ingredients

8 portions

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2 kilos flour
3/4 kilos vegetable shortening
1 liter beer
4 envelopes cornstarch, strawberry flavor
2 liters milk
1 branch cinnamon
1/4 kilos sugar
sugar, and cinnamon powder to roll

Preparation

To make the dough of the empanadas: combine the flour with the butter until it is integrated, add the beer and mix until it forms a homogeneous and manageable paste, that does not stick in your hands. form balls with the same dough and make tortillas with them with the help of a press.

For the atole: put to boil in a saucepan milk, sugar and cinnamon. Dissolve the strawberry cornstarch in a little water so that when you put it in the milk it does not become lumps. When the milk has boiled, add the cornstarch and move constantly to obtain the desired thick. Remove from the fire

Once the torillas with the dough are filled with strawberry atole, put them on a tray greased with a little butter and take to the oven at 200 ° C, until they are well cooked and a little golden, ready to roll them in the combination of sugar and cinnamon.